Cauliflowerandroastedredbellpeppersoup Recipes

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ROASTED CAULIFLOWER & RED PEPPER SOUP



Roasted Cauliflower & Red Pepper Soup image

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

2 medium sweet red peppers, halved and seeded
1 large head cauliflower, broken into florets (about 7 cups)
4 tablespoons olive oil, divided
1 cup chopped sweet onion
2 garlic cloves, minced
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/4 cup all-purpose flour
4 cups chicken stock
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Steps:

  • Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

Nutrition Facts : Calories 193 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 601mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

FABULOUS ROASTED CAULIFLOWER SOUP



Fabulous Roasted Cauliflower Soup image

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Provided by TOZENUF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h20m

Yield 6

Number Of Ingredients 10

2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  • Roast in the preheated oven until toasted and tender, about 30 minutes.
  • When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  • Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g

CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP



Cauliflower and Roasted Red Bell Pepper Soup image

I had bought red bell peppers and cauliflower on sale, and wanted to use them before they died. I searched around on the internet, and made this recipe up using ingredients I had in my kitchen. It was delicious, hearty, and healthy.

Provided by batya

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

4 small red bell peppers, halved and seeded
5 -7 garlic cloves (do not remove outer skin)
1 tablespoon olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper
1 -2 head cauliflower, chopped up
1 quart vegetable broth (I used Imagine boxed vegetable broth, you can use any broth you want)

Steps:

  • Turn on broiler.
  • flatten out the bell pepper halves and arrange them on a baking sheet.
  • Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
  • very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
  • broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
  • In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
  • cook until onions soft, about 3-5 minutes.
  • add chopped cauliflower to the pot of onions, and mix around.
  • add entire box of imagine broth (or 1qt of whatever you are using).
  • bring to boil and then simmer for 20 minutes.
  • take the peppers and garlic out of the oven.
  • peel the peppers after they cool, and slip the garlic out of the skin.
  • chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
  • add to the pot and simmer for about 10-20 minues more.
  • Mix everything well, mashing up the cauliflower.
  • You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
  • you can also add a squirt of lemon and olive oil before serving.

Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 0.6, Sodium 46.2, Carbohydrate 16.2, Fiber 5.6, Sugar 7.8, Protein 4.1

ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
  • In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
  • In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
  • Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

RED BELL PEPPER SOUP



Red Bell Pepper Soup image

This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good.

Provided by Doreen Randal

Categories     Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 pinch cayenne
3 1/2 cups rich chicken broth
2 tablespoons lemon juice
1 medium onion, Chopped Fine
salt
1/4 teaspoon cumin, Ground
3 large red bell peppers, Seeded and Chopped

Steps:

  • Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
  • Cook, stirring occasionally, until the onion is soft but not browned.
  • Mix in the cumin and cayenne. Add the chicken broth.
  • Bring to a boil.
  • Cover.
  • Reduce heat. Simmer for 20 minutes.
  • Scoop out the vegetables.
  • Transfer the vegetables to a blender or food processor.
  • Add a little broth.
  • Process until smooth.
  • Return the puree to the broth in the pan.
  • Mix in the lemon juice. Adjust seasoning.
  • Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
  • New Zealand.

Nutrition Facts : Calories 140.7, Fat 8, SaturatedFat 4.2, Cholesterol 15.3, Sodium 1113.4, Carbohydrate 8.4, Fiber 2.1, Sugar 5.4, Protein 8.1

CAULIFLOWER WITH ROASTED ALMOND & PEPPER DIP



Cauliflower with Roasted Almond & Pepper Dip image

This tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain-try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.-Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings (2-1/4 cups dip).

Number Of Ingredients 16

10 cups water
1 cup olive oil, divided
3/4 cup sherry or red wine vinegar, divided
3 tablespoons salt
1 bay leaf
1 tablespoon crushed red pepper flakes
1 large head cauliflower
1/2 cup whole almonds, toasted
1/2 cup soft whole wheat or white bread crumbs, toasted
1/2 cup fire-roasted crushed tomatoes
1 jar (8 ounces) roasted sweet red peppers, drained
2 tablespoons minced fresh parsley
2 garlic cloves
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels., Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes., Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

Nutrition Facts : Calories 194 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

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